Alike most of the Bengalis I am not a Dhokar Dalna fan but I make it often since Hubby loves it a lot! Dhokar Dalna is a signature vegetarian Bengali dish where Dhoka depicted for Lentil cake but not Cheating (in Hindi Dhoka means Cheating) 
! This dish is traditionally prepared without using Onion and Garlic. My Maa makes awesome Dhokar Dalna and she never uses a packaged mix which is now easily available in Grocery shops in West Bengal and Bong shops in other states/ countries though I found that packets really useful since making Dhokar Dalna is a bit tedious for me!
Dhokar Dalna!
Dhoka is prepared with a mixture of Cholar Daal and Matar Daal, however, some people use only Cholar Daal or Bengal Gram for preparing Dhoka. My Mom uses both the lentil in a ratio of 3:1 and I also prefer to use both upon the availability of Matar Dal or Yellow Split Pea in my kitchen store.
Potato plays a major role in almost every Bengali “Dalna”. In fact, By the size of the Potato the name of the Gravy changes in Bengali Cuisine. While preparing Dalna We need medium-cut potatoes.
Here's how I cook Dhokar Dalna at Debjanir Rannaghar!
Dhokar Dalna
- Prep Time: 1 hour
- Cook Time: 30 mins
- Total Time: 1 hour 30 mins
- Yield: 4 People 1x
- Diet: Vegetarian
Description
A signature Bengali no onion no garlic dish where Dhoka bhaja or Fried lentil cake is cooked with potato and tempered with clarified butter, and Indian spices.
Ingredients
To make Dhoka:
- 150g Bengal Gram (Chana Dal)
- 75g Yellow split pea (Matar dal)
- 1 Tsp. Sugar
- 1 Tsp. Asafoetida
- 1/2 Tsp. Garam Masala Powder
- 1/2 Tsp. Cumin Powder
- 1/2 Tsp. Carom Seed (Jowan/ Ajwain)
- 1/2 Tsp. Turmeric powder
- 1/2 Tsp. Kashmiri Red Chili powder
- 200ml Refined Vegetable for Frying
- 1 Tsp. Salt
For Making the Dhokar Dalna:
- 12 Fried Dhoka
- 2 Potatoes (Big Size)
- 2 Tomatoes
- 1 Tbsp. Ginger Paste
- 1/2 Tsp. Asafoetida
- 1/2 Tsp. Cumin Seeds
- 2 Dry Red Chilli
- 1 Bay leaf
- 1 Tsp. Cumin Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tsp. Sugar
- 1/2 Tsp. Turmeric powder
- 1 Tsp. Kashmiri Red Chili powder
- 1 Tbsp. Ghee
Instructions
Making of Dhoka Bhaja or Fried Lentil Cakes:
- Soak both the pulses for about 2 to 3 hours (preferably overnight) and then make a paste of the soaked pulses (make sure that the paste is medium smooth in texture).
- Dry Roast Carom Seed and then make a powder of Carom Seed or Jowan.
- Add Salt, Turmeric Powder, Red Chili Powder, Sugar, Asafoetida, Garam masala powder Cumin Powder and Carom Seed Powder to the paste.
- Heat 1 Tbsp. of oil in a non-steak pan.
- Add the paste and cook for 2 to 3 minutes in medium flame to semi-cook the Daal mix or till the moisture evaporates a bit and the mix dry.
- Smear little Oil in a dish and pour the cooked dal paste over the dish with almost an inch depth. I've used my Baking tray for smearing the lentil Paste. Leave it for 5 minutes
- Cut Dhoka into small diamond shaped or square pieces.
- Heat sufficient Oil in a Wok and fry Diamond shaped Lentil cakes a.k.a Dhoka in medium flame till those turn Golden Brown in color and strain from Oil. I prefer to fry 2-3 Dhoka in each batch.
Making of Dhokar Dalna:
- Keep 3 Tbsp. Oil in the pan.
- Fry Potato in the remaining oil after sprinkling little salt and turmeric powder until those turn Golden Brown in color.
- Make a Paste of Turmeric Powder, Kashmiri Red Chili Powder, and Cumin Powder with 1 Tbsp. of Water and keep the paste aside.
- In a Pan heat two Tbsp. Oil and temper it with Cumin Seeds, b, y leaf and Dried Red Chilies and Asafoetida.
- Add Chopped Tomatoes and Ginger Paste and cook for 2-3 minutes in low flame and add previously prepared Masala Paste and then cook for 4-5minutes unlit oil separates from the mixture.
- Now add very little water in between if required.
- Add Salt and Sugar to the mixture.
- Now add Fried Potatoes and then add two cups of water (hot) and Cover the Pan with a lid and cook for around 5 minutes or till Potatoes soften.
- Add the fried Dhokas carefully and cook for 5 minutes in low flame.
- You can crumble one dhoka bhaja and add that to the gravy to thicken it.
- Add Ghee and Garam Masala Powder and then cook for 1-2 more minutes and switch the flame off and give the dish a standing time of 10 minutes before serving.
- Category: Side Dish
- Cuisine: Bengali
Keywords: Dhokar Dalna Recipe, Bengali Dhokar torkari
To serve Dhokar Dalna!
Dhokar Dalna is mostly served with Luchi or Steamed Rice however goes well with Ghee Bhat or Radhaballabhi or Hing Er Kachori (Click on highlighted links for recipe).
Have you tried the Dhokar Dalna Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. On Instagram you can use my hashtag #debjanirrannaghar or you, in addition, you can tag me at @foodofdebjani.
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[...] Some of the popular “DALNAS’s are: “ALOO PHULKOPIR DALNA”, “CHANARDALNA”, “DHOKAR DALNA” etc. I have already given the recipe of ”DHOKAR DALNA” here. Now it’s turn of “ALOO [...]